This recipe, which I adapted from "Life's Little Berry Cookbook," is simple to mix up and just melts in your mouth. Libby had a lot of fun helping me layer the blueberries and strawberries on top of the batter.
Feel free to use whatever types of fruit you like or have on hand. Peaches and raspberries would be excellent! I would normally serve this with a drizzle of cream, but that's obviously not an option. Instead, why not try a drizzle of coconut milk? Make sure you serve this while it's still warm from the oven!
Blueberry-Strawberry Buckle
1/2 cup MSPI-friendly margarine, room temperature, divided
1 cup sugar, divided
1 egg
1 tsp. vanilla
1-1/4 cup flour, divided
1 tsp. baking powder
1 tsp. salt
1/2 cup MSPI-friendly milk substitute
1 cup blueberries
1 cup strawberries, sliced
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Preheat oven to 350 degrees. Grease an 8- or 9-inch square baking pan. In a small bowl, cream 1/4 cup margarine and 1/2 cup sugar. Blend in the egg and vanilla.
In a small mixing bowl, stir together 1 cup of the flour, baking powder and salt. Add dry ingredients to creamed mixture alternating with the milk substitute. Stir until well blended. Pour batter into prepared pan. Arrange fruit over the batter.
In a small bowl, combine remaining sugar, flour, cinnamon and nutmeg. Cut in remaining margarine until mixture is crumbly and sprinkle mixture over fruit.
Bake for 35 minutes or until golden on the edges and the middle is set. An 8-inch pan will take longer to bake.
A note about margarine: There are only a few margarines on the market that are MSPI-friendly. Some of these are "light" versions. I highly recommend NOT using light margarines in your baking. If you can't find an MSPI-friendly, non-light margarine (I use Fleischmann's Unsalted for baking.) then I recommend using a butter-flavored shortening. Light margarines have too much water in them, which won't allow your dessert to bake correctly.
4 comments:
Thanks - I think I will try this next week. Looks good. The coconut milk drizzle is a great idea - we haven't tried coconut milk yet - might be the recipe to try it out. Like your new look. :)
Question - when did you try out soy? Our allergist wants us to continue to avoid soy until November :(.
FPIESmommy: JD was tested for all the top allergens at his 15-month well-child visit. He showed no true allergies to anything, so his pediatrician encouraged me to try soy and then dairy when I felt comfortable with it. I started exposing him to small amounts of soy protein with soy sauce, etc., in my homecooking. (Yum! Chinese food!) And when he seemed fine with that, I gave him soy milk at about 16-and-a-half months. He's been on soy milk ever since!
Now dairy is a different story. If he gets too much dairy, he'll have a big blowout. So we're still taking it easy there.
If your doc says to wait to trial soy, then you should probably wait -- especially when dealing with FPIES! Better safe than sorry! Are you also avoiding soy oil/lecithin? If so, you might want to start with those whenever you trial soy.
We will definately continue avoiding - our allergist thought b/c A's reaction to dairy was so severe (shock) that he didn't want to risk the soy trial until she was almost 2 (I am okay with that, but still it would be nice to have in her diet - would open so many options! I am crossing my fingers for her Atopy Patch Testing in November). We do use soy lethicin and soy oil with no problems (she drinks Nutramagin - and loves it and it is packed with soy oil). Thanks for the quick response. I love my internet community moms - I am so glad to be able to talk to other moms dealing with similar allergies. Thanks! :)
Very tasty! I liked it a lot. We did two cups of blueberries since that was what we had on hand. Also, it did work fine with the "light" margarine - Silly me didn't read the bottom of your post until I was putting it in the oven! Either way, it was still tasty :)
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